Creamy Rice Pudding Recipe - Allrecipes.com
Creamy Rice Pudding Recipe
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Creamy Rice Pudding
Learn the secret to making the creamiest ever sweet rice pudding. See more
  • READY IN 45 mins

Creamy Rice Pudding

Recipe by  

"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
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Footnotes

  • Cook's Note:
  • This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2003

The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe should test the rice for tenderness before adding the sugar in the final stage of the recipe.

 
Most Helpful Critical Review
Jul 13, 2003

I made this with short brown whole grain rice and it left the pudding very chewy. Also, when I added the egg, it cooked very quickly and left chunks of white egg that had to be removed.

 
Jan 15, 2004

My daughter found this recipe on the site and decided to make it last night. Erica, I wish I could give this more than five stars because it was incredible! My dad worked for Tuscan Dairy for fifty years in Union, N.J. and they made an amazing rice pudding, which I've never been able to even nearly duplicate. Thanks to you, this is pretty close! I omitted the raisins and used skim milk because it was the only thing I had in the house. The next time Ty gets a desire to make this great dessert, I'll have her use evaporated skim milk as it really replicates a light cream or a whole milk. Thanks so much!

 
Feb 08, 2004

Very easy. The first time I made this recipe I made it with long grain rice (not knowing the difference between long, med, and short) and half and half. Second time I made it with medium grain rice, skim milk and less sugar. The medium grain rice made a huge difference in the end product, do not make the mistake of using long grain rice the pudding will just not be the same! Also, no need to use half and half it was just as good with the skim milk---save yourself the calories! I liked it better with a little less sugar.

 
Feb 18, 2007

Erica is my new hero! This is, without a doubt, the BEST and EASIEST rice pudding recipe I have ever made. I followed the suggestions of others and used medium grain rice and half the sugar called for. I didn't put the sugar into the pudding until it was the consistency I wanted. Remember to put some of the warm mixture into the egg and milk before SLOWLY adding it to your pot so you don't end up with "egg-drop" in your rice pudding! If you've never made rice pudding before or are looking for an excellent, easy recipe, this one is for you! Thanks, again, Erica. :)

 
Jan 23, 2004

I had a taste for a really good rice pudding, and this one is a keeper!!! I to added cinnamon,vanilla, and nutmeg, i also added a little more sugar! I added the salt to my boiling water that I cooked my rice in. Rice cooked without salt is hard to season. I will make this again. Thanks!!!!!!!

 
Aug 25, 2003

Quick, easy and scrumptious! I’m not quite sure why the instructions call for the use of two saucepans, though. I just continued to use the same one the rice was cooked in. Couldn’t have been easier.

 
Mar 26, 2006

This was absolutely delicious! I never made homemade rice pudding before, but I had all the ingredients and some left over rice. First of all, I buttered my rice when it was cooking in step 1. This eliminates the need for it in the later part of step 2 and lends to a richer pudding. I generally watch the fat in my recipes, so I made mine with skim milk, which added another 6 or 7 minutes on to the total cooking time. I also increased the sugar a little, as I preferred it a bit sweeter (it's a matter of preference). But the main key is to add some of cooking pudding (from the pot) to a seperate bowl with the egg and milk mixture. This brings the egg and milk mixture to a warmer, more consistant temperature to what's in the pot and prevents the egg from scrambling. After about 3 minutes mixing them together in the bowl, slowly add the egg and milk mixture to the pot and continue cooking for about 2 minutes, until thickened. Sprinkle it with a bit of cinnamon before serving. This pudding is delicious hot or cold. I will be making this recipe often. Thanks!

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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